Pin A fun and trendy breakfast twist featuring bite-sized pancakes served as cereal, this recipe is perfect for social media, budget-friendly, and delicious for all ages.
I made pancake cereal for my family last weekend and it became an instant hit with everyone. Watching the little pancakes puff up and sharing bowls together made breakfast extra special.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/4 tsp
- Salt: 1/4 tsp
- Milk: 3/4 cup (180 ml)
- Egg: 1 large
- Unsalted butter: 2 tbsp melted, plus more for cooking
- Vanilla extract: 1 tsp
- Maple syrup or honey: for serving
- Fresh berries: optional, for serving
- A pat of butter: optional, for serving
Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
- Combine Ingredients:
- Pour wet into dry ingredients and mix gently until just combined (lumps are okay).
- Prepare for Cooking:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing.
- Cook Mini Pancakes:
- Heat a nonstick skillet or griddle over medium-low heat and grease with butter. Pipe small dots of batter about 1/2 inch wide, spacing apart.
- Flip and Finish:
- Cook 1 to 2 minutes until bubbles form and bottoms are golden, then flip and cook another 1 minute until golden brown.
- Repeat:
- Transfer mini pancakes to a plate and repeat until all batter is used.
- Serve:
- Serve mini pancakes in a bowl, topped with maple syrup, berries, and a pat of butter if desired.
Pin My kids love pouring maple syrup over the tiny pancakes and mixing in their favorite toppings. This breakfast brings memorable smiles around our table each time we make it.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula
Allergen Information
Contains wheat (gluten), milk, eggs, and butter (dairy). For allergies, use gluten-free flour, plant-based milk, and egg substitutes.
Nutritional Information
Per serving: Calories 195, Total Fat 6 g, Carbohydrates 28 g, Protein 6 g
Pin Start your day with a smile as you enjoy this playful and tasty pancake cereal. It is guaranteed to become a breakfast favorite in your home.
Recipe Q&A
- → How do I make the mini pancakes evenly sized?
Use a piping bag or squeeze bottle to dispense uniform dots of batter onto the skillet, ensuring even cooking.
- → What kind of flour works best for these pancakes?
All-purpose flour provides the right texture, but gluten-free blends can be used as substitutes for allergies.
- → Can I prepare the batter ahead of time?
The batter is best used fresh for fluffier results, but cooked mini pancakes can be stored airtight for two days.
- → How to make a vegan version of this dish?
Replace milk with plant-based alternatives, use a flax egg binding, and substitute butter with oil for a vegan-friendly version.
- → What toppings pair well with the mini pancakes?
Maple syrup, honey, fresh berries, and a pat of butter complement the bite-sized pancakes beautifully.